Koji Sake

Cheese Pairing Set

$700 $920
Here are some of our sake recommendations to be paired with cheese. These recommendations are best with Brie, Cheddar, Comte, and Stilton cheeses.


Check out Yumi as she tries this sake set with the above-mentioned cheeses

 Sakes included:
Tasting Notes: Vegetal aroma with hints of pineapple, banana and omachi rice. Starts sweet then transforms to an acidic, dry palate with a clean finish. Some of our customers have noted this as the best “Omachi” sake they have tasted.


-Yasakaturu Asahi Kurabu  弥栄鶴 旭蔵舞 純米吟醸 720ml
Tasting Notes: Light fruity nose with a refreshing and balanced palate. A mellow and elegant sake that is very easy to drink. The finish round and smooth that is not too dry.

-Sinsen Junmai Ginjo Blue Label   神泉 Blue Label 純米吟釀 720ml
Tasting Notes: This sake has a fruity apple, vegetal, floral, sweet melon nose with a palate that is light honey-dew melon with slight umami and a clean finish. The gentle bouquet of rice and ginjo is typical of Kanzawa yeast. The palate is that of typical Sinsen style umami.

Note: Don't worry about not finishing the sake once its opened, while in a regular fridge it takes about a month for an opened bottle of sake to significantly deteriorate in quality. So you can still enjoy this sake set whenever you're having cheese. 


**For helpful storage tips, click here. Not sure what to do with an opened bottle of sake? Click here.**

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.


Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.




Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).




Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.




Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.



Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.



Nama Chozo

Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.


生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.




Funashibori :



After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.



Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods



Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.




Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.




Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.




Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")



We will add to this list as it goes.